2 tbs sesame oil
4 tbs coconut flakes
4 tbs peanut oil
2 tbs soy sauce
2 pn cumin
1 tsp strong curry powder
2 tsp palm sugar
1 big eggplant, diced
400 g Tofu, diced
400 ml coconut milk
1 red onion, chopped
2 spring onions, chopped
2 red Thai chilis, chopped
3 gloves garlic, finely chopped
2 tbs yellow currypaste
1 pn cinnamon
2 cm ginger, peeled and grated
2 tbs coconut flakes
There are so many currys around the globe. Here´s a vegan one from Malaysia. The cuisine there is very similar to that of Singapore and Brunei and also bears resemblance to Filipino cuisine. The different states have varied dishes and often the food in Malaysia is different from the original dishes. In our curry the tofu with the coconut marinade gives this dish a special taste. A vegan recipe – Simple to cook and super delicious!
Mix all ingredients for the Marinade and add diced tofu. Mix well until all the dice are covered with the marinade. Cover and place in the fridge.
Meanwhile wash and dice the eggplant. Cover the dice with salt and wait for 20 minutes.
Roast the coconut flakes unil they become lightly brown.
In a big pan stir fry onions and spring onions in peanut oil on high heat for 2 minutes. Add chilis and curry paste and stir fry for 2 more minutes.
Deglaze with coconut milk and reduce heat to medium. Simmer for 2 minutes before you add eggplant and ginger. Simmer for 10 more minutes.
In a small frying pan stir fry tofu dice from the fridge in peanut oil until they are crispy from all sides.
Taste Curry with cinnamon and salt, top with roasted coconut flakes and serve with rice or roti.